Tuna Salad Cucumber Boats (Ready in 10 Minutes)

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Written by Stefanie Hamami

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Calling all tuna fans! There’s something about a fresh, cold, lemony tuna salad that is so refreshing. If you like tuna, you know that it’s versatile—tuna melt, tuna casserole, with chips and veggies, or just by itself.

We like to serve our tuna in little cucumber boats—a bit of a nautical ode to our aquatic protein. 

Tuna on its own can be a bit dry. While you can add lots of mayonnaise, we like to substitute some out and use half of an avocado for a healthy fat and unbelievable decadence. We add a few simple spices, mustard, and a squeeze of lemon to round out this recipe.

Carving out your cucumber boats can easily be done with a teaspoon and you have all the crunch and none of the wateriness from the cucumber as a vessel for your tuna salad.

Since this is made in about 10 minutes, it makes for a perfect quick lunch for any remote workers or an easy weekend snack. It is light but filling and packed with flavor.

About the Ingredients in Tuna Salad Cucumber Boats

  • Tuna: we use canned light tuna which is reported to have lower mercury than other types of canned tuna.
  • Avocado: it’s key to use a ripe avocado as we want to add creaminess to the tuna salad.
  • Mayonnaise: this keeps the tuna moist.
  • Mustard: we used horseradish mustard but feel free to use your favorite; honey mustard, dijon, or plain yellow mustard all work well here.
  • Juice of a lemon:  this is key to adding brightness and acidity to the tuna salad.
  • Spices: salt, pepper, paprika, dried dill to taste.
  • Cucumber: the long, thin, and crunchy kind hollowed into boats; alternatively, you could cut your cucumber into coins and top with tuna for the same result, but we think our way is less time-consuming.
  • Optional: hot sauce for garnish (we used sriracha).
Tuna Salad Cucumber Boats

Tuna Salad Cucumber Boats

Our tuna salad cucumber boats are a low-carb lunch or snack option that can be made in just 10 minutes!

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Prep Time 10 minutes
Total Time 10 minutes

Course Snack
Cuisine American

Servings 4 servings
Calories 70 kcal



  • 1 can of tuna
  • ½ of a ripe avocado
  • 1 tbsp mayonnaise
  • 2 tsp mustard
  • ½ juice of a lemon
  • ½ of a hothouse cucumber
  • Spices: salt, pepper, paprika, dried dill to taste



  • Combine tuna, avocado, mayo, mustard, lemon juice, and spices until combined.
    Combine tuna, avocado, mayo, mustard, lemon juice, and spices until combined.
  • Cut your hothouse cucumber in half down the middle. Reserve half for another time. Take one half and cut again down the middle. Cut each of these halves down the center to expose the inside. You should have 4 pieces.
    TSCB 2
  • Hollow out the seeds and insides of the cucumber, being careful not to pierce the bottom, with a teaspoon
    Hollow out the seeds and insides of the cucumber, being careful not to pierce the bottom, with a teaspoon
  • Stuff each boat with tuna, top with hot sauce, and enjoy!
    TSCB 4


Serving: 1 servingCalories: 70kcalCarbohydrates: 3gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 2mgSodium: 53mgPotassium: 178mgFiber: 2gSugar: 1gVitamin A: 68IUVitamin C: 4mgCalcium: 10mgIron: 0.3mg

Keyword cucumbers, tuna
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